In this class we will learn about health benefits, history and lore of select country wines (herbs + cane-based ferments), Gruits (herbs + grain or seed-based ferments), Methelglins (herb + honey based ferments) and Specialty Herbal Beers. We will start the day wild harvesting a few seasonally available plants and learning about their role in herbal ales. We'll spend the second half of the day engaged in a brewing demonstration and tasting where students will get to sample a wide variety of botanic ales: Urtication Ale, Cherry Yarrow Kriek, Elderberry Wine, Mountain Gruit and Ebulon.

Each student will leave with there own gallon jar of ale brewed in the class, along with an airlock to keep the fermentation process going at home. A handout on the herbs and techniques discussed in class will also be provided.

A simple lunch will be provided, please pack a water bottle and wear comfortable, farm-appropriate clothing & footwear. You will receive an email with directions to Flying Coyote Farm and more info a week prior to the workshop.